Mauritian Khaja

Ingredients

The Mauritian Khaja differs from its Indian counterpart in terms of the filling. While the Indian version often uses a mixture of sugar, ghee, and flour, the Mauritian Khaja incorporates jaggery, coconut, and cardamom for a unique flavor profile. Additionally, the cooking techniques and frying time may vary slightly to adapt to the Mauritian culinary traditions. We alse have the original recipe for Khaja, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) ghee 1/4 cup (50g) ghee
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1 cup (100g) desiccated coconut 1 cup (100g) desiccated coconut
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• Oil, for deep frying Oil, for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour and ghee. Rub the mixture between your palms until it resembles breadcrumbs.
2. 2.
   Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix the grated jaggery, desiccated coconut, and cardamom powder to prepare the filling.
4. 4.
   Divide the dough into small portions and roll each portion into a thin circle.
5. 5.
   Place a spoonful of the filling in the center of each dough circle and fold it in half, sealing the edges.
6. 6.
   Heat oil in a deep pan for frying. Carefully place the folded dough into the hot oil and fry until golden brown and crispy.
7. 7.
   Remove the Khaja from the oil and drain excess oil on a paper towel.
8. 8.
   Allow the Khaja to cool before serving. Enjoy the crispy and sweet Mauritian Khaja!

Treat your ingredients with care...

• Jaggery — Ensure that the jaggery is finely grated to easily incorporate it into the filling mixture.
• Desiccated coconut — If you prefer a stronger coconut flavor, you can lightly toast the desiccated coconut before adding it to the filling mixture.

Tips & Tricks

• To achieve a flaky texture, make sure to roll the dough thinly and evenly.
• Be cautious while frying the Khaja to avoid burning. Maintain a medium heat and fry until golden brown.
• For a variation, you can add a pinch of saffron strands to the filling mixture for an aromatic touch.
• Serve the Khaja warm or at room temperature for the best taste and texture.
• Store any leftover Khaja in an airtight container to maintain its crispiness.

Serving advice

Serve the Mauritian Khaja as a delightful dessert or sweet snack. It pairs well with a cup of tea or coffee. You can also serve it with a scoop of vanilla ice cream for a decadent twist.

Presentation advice

Arrange the golden Khaja on a serving platter, dusted with powdered sugar for an elegant touch. Garnish with a sprinkle of desiccated coconut or a few crushed pistachios for added visual appeal.